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Mimosa salad with cheese is a classic dish for any feast. On our website there is a selection of 9 of the most interesting recipes.

Canned sardine in oil – 1 can,
Eggs – 2 pcs.,
Half an onion
Carrots – 1 pc.,
Processed cheese – 1 pc.,
Mayonnaise,
Salt,
Sunflower oil

Boil hard-boiled eggs. Cool them and peel them. Separate the whites from the yolks. In a separate bowl, grind the yolks into fine crumbs. They will be used to top the salad.

Grate the whites on a fine grater.

Peel the onions and carrots. Cut the onion into small cubes.

Grate the carrots on a medium or fine grater.

Fry the carrots, stirring, vegetable oil until ready.

Mash the pieces of canned sardine with a fork.

Grate the processed cheese on a medium grater.

All ingredients are cooked and you can begin to form the salad. Place the first layer of sardines. Cover with a layer of onions.

Lubricate this layer with mayonnaise.

Add fried carrots.

Add mayonnaise again. Add some salt.

Use a spoon to flatten the carrots.

Place a layer of grated whites. Mayonnaise in this layer is optional.

The final layer of Mimosa salad is processed cheese. Place it on top of the salad in a mound.

Sprinkle the salad with yolk crumbs.

Classic Mimosa salad with cheese is ready. To make it even more tasty and juicy, put it in the refrigerator for 1 hour. Bon appetit!

Recipe 2: Mimosa salad with potatoes, canned food and cheese

6 boiled eggs
4 medium boiled potatoes
2 medium boiled carrots
1 medium onion
50 g hard cheese
1 can of canned mackerel
200 g mayonnaise

Grate the potatoes.

Chop the onion.

Pour boiling water over the onion for a couple of minutes and drain. In this case, the onion loses its bitterness and harshness and does not spoil the tenderness of the salad.

Grate the carrots.

Mash the fish with a fork.

Grate the cheese on a fine grater.

Grate the whites on a fine grater.

Lay out the salad in layers as shown in the photos:
(Lubricate each layer with mayonnaise).

1 - potatoes, add a little salt, grease with mayonnaise.

2 - onion, grease with mayonnaise.

3- cheese, grease with mayonnaise.

4 - fish, grease with mayonnaise.

5 - whites, grease with mayonnaise.

6 - carrots, add a little salt, grease with mayonnaise.

7 - yolks, do not grease with mayonnaise.

Let it brew for several hours in the refrigerator. Mimosa salad is ready! Bon appetit!

Recipe 3: Mimosa salad with canned food and melted cheese

canned fish - 1 jar;
processed cheese - 1 pc.;
carrots - 1 pc.;
chicken eggs - 3 pcs.;
potatoes - 2 pcs.;
mayonnaise - 200 gr.

Open the canned fish, drain the unnecessary liquid and mash with a fork, after placing it in a salad bowl.

Boil the eggs and for the next layer use only boiled whites, grated on a fine grater.

Soak the layer with mayonnaise.

Wash large carrots, boil them, peel them and grate them on a fine grater.

Soak again in mayonnaise.

Wash two medium-sized potato tubers, as well as carrots, boil, peel and grate, but in a large size.

Coat with mayonnaise. This layer needs a little more mayonnaise, because... potatoes should be well soaked

Grate the processed cheese on a fine grater and mix with finely crushed egg yolk.

Let it brew for at least two hours in the refrigerator and serve. Bon appetit!

Recipe 4: Mimosa salad with sardine and cheese (step by step)

potato tubers – 2 -3 pcs.,
carrot root - 2 pcs.,
chicken eggs dining rooms - 6 pcs.,
onion - 1 pc.,
hard cheese - 50 g,
canned food (sardine) - 1 can,
mayonnaise sauce - 200 g,
salt.

Boil potatoes and carrots until tender. Cool the vegetables and peel them. Grind the potatoes on a fine grater.

We also grate the carrots.

Peel the onion, finely chop it with a knife and pour boiling water for 10 minutes to remove excess bitterness.

Open the can of canned food, drain the liquid, and mash the fish.

Boil the eggs hard for 8-10 minutes, and then grate the whites and yolks separately. Grate hard cheese on a fine grater.

Now we begin to form the dish, for this we lay out our ingredients, coating each layer with mayonnaise sauce in this order:

Potatoes (salt a little).

Pickled onion.

Grated cheese.

Canned food.

Shredded chicken proteins.

Grated carrots.

Now sprinkle the dish with grated yolks and put it in a cold place to soak. Decorate with dill. Bon appetit!

Recipe 5: Mimosa salad with butter and cheese (step-by-step photos)

Canned fish “Saury” – 1 can
Chicken egg - 5 pcs.
Hard cheese - 100 g
Butter - 80 g
Mayonnaise - to taste
Onion - 1 pc.
Dill - 1 sprig

Boil the eggs. After the water boils, cook them for 10 minutes, then drain the water and cool in cold water.

Separate the eggs into yolks and whites.

Grate the yolks separately and the whites separately.

Finely chop the onion. If you want juicy and crispy onions in your salad, pour it ice water, if you prefer soft, then hot water. After 5-10 minutes, drain the water and dry the onion on a paper towel.

Grate hard cheese on a medium grater.

Drain excess liquid from the canned food and mash the fish with a fork. If the fish mass is not juicy enough, add liquid and stir.

Mimosa salad with butter and cheese can be placed in a ring, or without it. The first layer is egg whites, apply a mayonnaise mesh on them, sprinkle with grated cheese on top. Cheese enhances the taste of the salad.

Then lay out a layer of fish mass, apply a mayonnaise mesh, sprinkle chopped onions on top and lightly press with a spoon, just a little.

Pre-freeze the butter in the freezer and grate the frozen butter onto a layer of onion.

Place the top layer with egg yolks.

Decorate the salad with dill sprigs. Bon appetit!

Recipe 6: Mimosa salad with saury and Dutch cheese

Delicious delicate cheese salad with canned saury.

1 can of canned saury (in oil or in its own juice);
100 grams of Dutch cheese (or 2 packs of processed cheese);
1 pickled onion;
3 hard-boiled eggs;
mayonnaise.

Finely chop the onion, pour in ½ cup of water with 1 tablespoon of vinegar and leave for 15-20 minutes. In this way we remove its bitterness.

Take a flat plate and start laying out the salad in layers:
1st layer – drain the liquid from the canned food, mash the fish itself with a fork and place it on a plate.

2nd layer - drain the water from the onion, and spread the onion evenly onto the fish.

3rd layer – three whites on a fine grater.

4th layer – mayonnaise.

5th layer - three cheese on a grater.

6th layer - mayonnaise.

7th layer – three yolks on a fine grater. It is better to do this directly over the salad, then it will turn out to be a more even and airy layer.

Mimosa salad with saury and cheese is ready!

Recipe 7: Mimosa salad with potatoes and cheese (step by step)

sardine in a can - 1 can
potatoes - 2 pcs.
carrots - 2 pcs.
onion - 150 gr
egg - 5 pcs
hard cheese - 100 gr
mayonnaise

Peel the onion and cut into small pieces. To prevent the onion in the salad from becoming bitter, pour boiling water over it for 10 minutes. Then drain the water and cool. Remove the fish from the liquid and mash with a fork. If the fish is a bit dry, you can add a little of the juice it was in.

Boil chicken eggs. Cool and peel. Separate the whites from the yolks. Separately grate the whites and yolks on a medium grater.

Wash and boil the potatoes and carrots until soft. Cool, remove the skin. Grate on a medium grater. Also grate hard cheese.

All products are prepared, all that remains is to lay out the salad in layers.

Lightly season each layer with salt and coat with mayonnaise. To arrange the salad, use a deep salad bowl.

Place the layers in the following order: potatoes, fish, onions, protein, carrots, yolk, hard cheese. Let the salad brew a little and serve.

Bon appetit!

Recipe 8: Mimosa salad with cheese and apple (with photo)

canned sardine in oil – 200 g;
eggs – 4 pcs.;
onion – 1 pc.;
medium-sized potatoes - 3 pcs.;
carrots – 2-3 pcs.;
apples – 2 pcs.;
mayonnaise – 250 g.

First you need to thoroughly wash the potatoes and carrots and boil them until tender. Boil the eggs hard. Cool and peel vegetables and eggs. Separate the yolks and whites. Wash the apples, remove skins and seeds.

When preparing Mimosa, vegetables and eggs will need to be grated. This can be done directly above the plate on which the salad will be laid out. However, it will be much neater if you grate the potatoes, apples and whites into separate plates. It is best to use a large-mesh grater for this.

Grate the carrots on a fine grater. You can leave some carrots for decoration. Peel the onion and finely chop. In order to remove some of the bitterness from it, you need to pour boiling water over the onion for a few minutes, then drain the water.

Remove the sardine from the can and mash with a fork, adding a little oil in which the fish was located. When all the components are prepared, you can start assembling the salad. To do this, you need to choose a suitable container. Basically, two options for laying are used: in a deep plate or on a flat dish. IN the latter case It is convenient to use a detachable form for storing salad. The bottom layer should be potatoes.

Coat the potato layer with mayonnaise. Place the mashed sardine on top and then the onion.

Place apples on the onion and coat them with mayonnaise.

The next layer is grated whites and mayonnaise again.

Place a layer of carrots on top of the whites. Grease it with mayonnaise.

All that remains is to make the last layer - finely grate the yolks. To keep the yolks fluffy, grate them directly onto the salad. Do not grease the top with mayonnaise. Decorate the salad with herbs, carrots and refrigerate for at least 1 hour.

After storing in the refrigerator, carefully remove the spring form and serve the beautiful and very tasty Mimosa salad on the table.

Bon appetit!

Recipe 9: Mimosa salad with rice and cheese (step by step with photo)

Canned fish (tuna, pink salmon, sardines) - 1 can (240 g)
Hard cheese – 200 g
Rice – 100 g
Carrots – 2-3 pcs.
Onions – 1 pc.
Chicken eggs – 5-6 pcs.
Mayonnaise (67%) – 200-300 g
Greens (for decoration) - to taste

Pour carrots cold water and boil until done.

Boil the eggs hard (10 minutes), cool and peel.

Wash the rice, boil in large quantities water until cooked (20-30 minutes), drain the rice in a colander, rinse and strain the water well.

Finely chop the onion.

Mash the canned fish fillet with a fork.

Grate hard cheese.

Separate the whites from the yolks and grate the whites on a fine grater.

Grate the yolks on a fine grater.

Grate the carrots on a coarse grater.

Place on a plate in layers:

1st layer - rice and mayonnaise mesh

2nd layer - fish fillet, onion and mayonnaise mesh

3rd layer - grated cheese, mayonnaise

4th layer - grated protein, mayonnaise

5th layer - carrots, mayonnaise

6th layer - chopped yolk

Chill the salad in the refrigerator for an hour. Bon appetit!

Mimosa salad with cheese has become a classic holiday dish since Soviet times. It is traditionally decorated in the form of spring flowers, which are usually given to women on March 8th. The hearty, juicy dish is considered multi-layered and has a lot of fans. It is based on canned fish, necessarily cheese, and each housewife adds other ingredients and dressings at her own discretion.

Layered Mimosa salad with cheese is juicy and high-calorie, prepared by adding a variety of ingredients: canned fish, seafood, chicken, eggs, butter, vegetables and fruits. This dish is perfect for holiday feasts and would be appropriate for home consumption.

Mimosa salad with cheese and butter is one of the options for a wonderful dish. Adding butter makes it tender. It is quite easy to prepare, since the recipe is simple, and all products are affordable. Of course, you must definitely choose fresh and high-quality ones.

Mimosa salad with butter and cheese - a quick and tasty recipe. The butter must be kept in the freezer to harden.

one can of saury in oil;
80 g hard cheese;
3 homemade eggs (hard-boiled);
50 g butter;
salad onion;
fat mayonnaise 67%).

How to prepare Mimosa salad layers with cheese and butter:

The very first layer will be chopped whites. It is lubricated, like all subsequent ones, with fatty mayonnaise. The second is finely grated cheese. The third is saury, previously mashed and cleared of large seeds. Grate the chilled butter and place on the saury. Then chopped onion (plus dressing), and finally crumbled yolks. The dish will be decorated with sprigs of greenery. The salad must be left in a cold place for at least two hours.

A wonderful Mimosa salad with butter and cheese can be served.

The sequence of the Mimosa with Cheese salad does not have strict assembly rules. It all depends on personal taste preferences. But experienced chefs do not recommend laying out the fish as the first layer, as this sometimes drains and the dish becomes less juicy. If you don’t have enough time, you can mix it up, which will also be quite tasty.

It is very important that the quantities of all ingredients are the same and the layers are of the same thickness. To make the salad airy, you don’t need to crush the layers when laying them out.

“Mimosa” - salad with layers of canned food and cheese - simple and tasty

Mimosa salad with canned food and cheese is an experiment opportunity for housewives with alternating components and selection best options. Fresh and high-quality canned food is the basis of the salad’s flavor bouquet. The traditional recipe used to use sardines in oil, but now there are no restrictions on the choice of fish. Use any canned food, natural or in oil, but without adding tomatoes: tuna, saury, mackerel, pink salmon.

Some housewives prepare mimosa with sprats, but the dish then significantly changes its taste.

Mimosa salad ingredients with cheese and mackerel:

one can of mackerel;
4 boiled home eggs;
3 boiled medium potatoes;
one large boiled carrot;
one onion;
about 50 g hard cheese;
green onion;
fatty mayonnaise;
salt.

Chop or grate boiled vegetables. Grind the cheese, peel the eggs and crumble the yolks and whites into a separate bowl. Chop the onion and pour boiling water over it to get rid of the bitterness. Mash the mackerel with a table knife or fork.

“Mimosa” - salad with canned food and cheese is laid out in layers in this way.

First comes the potatoes, lightly salted and sprinkled with mayonnaise.

Then chopped onions are laid out, followed by chopped hard cheese and then in order - fish, proteins, carrots (you can add a little salt). All salad layers are covered with fatty mayonnaise. The last ones will be the yolks (not greased), sprinkled with finely chopped green onions.

Now let the salad brew and you can enjoy it.

Mimosa salad with carrots and cheese - tasty and nutritious

A tasty and nutritious mimosa salad with carrots and cheese is very common and also has different variations.

Preparing mimosa salad in layers with cheese, carrots and apples is not at all difficult, but you need to know some culinary subtleties: you need to choose bright carrots orange color, sweet; It is advisable to use homemade eggs; Take a green apple with a sweet and sour taste - then the dish will turn out excellent and very beautiful.

Ingredients:

one can of canned food (pink salmon or salmon);
2 boiled medium carrots;
65 g hard cheese;
3 boiled eggs;
one juicy large apple;
one onion;
any greens;
fatty mayonnaise;
sour cream – 2 tablespoons.

Squeeze mayonnaise into a bowl and add sour cream to diversify its taste.

Boiled carrots and eggs, peel and grate. Leave a few yolks to decorate the top layer. Grate the apple. Crushed eggs will be the first layer in a transparent salad bowl. Make a mayonnaise mesh on top of the eggs. Grated hard cheese will be the second layer. Cover it with mayonnaise mesh too.

Then mash the pink salmon, separate the large bones and place on a layer of cheese without dressing. Add grated carrots and grated apple, pouring mayonnaise over the layers. The penultimate layer will be finely chopped pickled onions, greased with a mayonnaise mesh. The final stage is crushed yolks, sprinkled with herbs. Then place the plate with the salad in the refrigerator to let it brew.

Mimosa salad with melted cheese – delicate in taste

Many housewives prepare Mimosa salad with processed cheese, using different ingredients. Processed cheeses make the dish more delicate in taste. To make it convenient to grate, you need to freeze them or buy special salad cheeses.

To prepare “Mimosa” - salad with canned food and processed cheese, you need the following products:

one can of pink salmon;
3 processed cheese;
3 domestic chicken eggs;
3 medium sized potatoes;
one large carrot;
1 medium onion;
a bunch of greenery;
mayonnaise (67%).

How to prepare Mimosa salad with melted cheese:

Boil the eggs for 5-7 minutes until hard-boiled, let them cool, peel, and crumble the whites and yolks into a separate bowl. Wash the vegetables, boil until tender, cool, then peel and finely chop or grate. Grind the processed cheese (chilled) on a grater.

Now you can form layers, lubricating them with fatty mayonnaise. The first will be potatoes, the second will be fish, after which evenly spread the chopped onion (you can add chopped green dill to it). Next comes carrots, then grated processed cheese. Then lay out the egg whites, which are also greased with mayonnaise and put 2-3 sprigs of herbs on them. Use egg yolks or canned corn to form mimosa-like flowers on the greens. Also sprinkle the edges of the salad bowl with yolks.

The finished dish should be well soaked, then it will become especially juicy and its taste will improve. Beautifully designed, it will decorate any table.

Mimosa salad with sausage cheese - one of the options

Mimosa salad with hard cheese is classic recipe. But many people use other types of cheeses, for example, processed or sausage, which are very popular.

Mimosa salad with sausage cheese is one of the new versions of your favorite salad. It has a subtle smoked smell and a unique taste that true lovers will appreciate.

You can prepare the Mimosa salad with sausage cheese in layers, or you can simply mix all its components. You can also replace the usual mayonnaise with sour cream and mustard, which will give the dish a special piquancy.

Required ingredients:

a can of sardines;
120 g sausage cheese;
2 potatoes;
one salad onion;
one large carrot;
2 chicken eggs;
1 tbsp. l. vegetable oil;
sour cream and mustard sauce.

Boil the washed vegetables, let them cool and chop. Boil the eggs for 5-7 minutes over medium heat, cool and peel the whites and yolks separately, crumble and place in separate plates. Cut the onion and fry until golden brown. Lightly crush the fish and remove large bones.

Combine all ingredients except egg yolks and mix well with the prepared sauce. All that remains is to sprinkle with egg yolks and pre-chopped herbs.

This is how the Mimosa salad with eggs and sausage cheese turned out. Now all that remains is to infuse and taste the wonderful dish.

According to the rules for serving the Mimosa salad with cheese, the layers are laid out in order both on a common dish and in portions in wide glasses, which looks very impressive. This salad is also beautiful in a transparent salad bowl. You can arrange it in a heap on a flat plate or using a special culinary ring, which is then removed, leaving an amazing culinary masterpiece in the salad bowl. Additional decorations can include lemon and orange slices, olives, Korean carrots, and cranberries.

Skilled chefs decorate the salad in the form of a cake and serve it to guests in portioned pieces. It looks beautiful and festive.

The easiest way to prepare a portioned salad is to use a pastry ring, but don’t be upset if you don’t have one. The salad can be prepared in portions and in a simple way, for this you will only need small bowls, cocotte makers or even tea mugs and cling film or plastic bags. Cover the bowl with cling film or a plastic bag, and then simply lay out the salad in layers as usual. And then, all that remains is to carefully turn it over onto a plate, removing the film.

Drain the juice from the canned fish, mash the fish thoroughly with a fork and add a layer of fish. It's good to "compact" it.

Grate the whites on a fine grater. Place a layer of whites and compact well.

Place a layer of grated potatoes and coat it with mayonnaise. As a rule, most often the second layer of potatoes is not laid out if you are making a non-portioned version of the Mimosa salad, but in this case, I add a thin potato layer to make it easier to turn the salad onto a plate when serving.

Cover the salad with cling film or a bag and leave to soak at room temperature for about 1 hour, and then put it in the refrigerator.

Serve the Mimosa salad chilled, garnished with grated cheese and/or yolks and herbs.

Bon appetit! Eat with pleasure!

Layered Mimosa salad with fish and eggs is always associated with spring and the holiday of March 8, although it is prepared mainly in the cold season.

One has only to hear: “mimosa salad,” and one immediately imagines a family dinner in a festive atmosphere, happy faces loved ones, and, of course, the beloved salad from childhood and such a dear one, which has long become a classic, along with Olivier and “shuba”.

By the way, layered mimosa salad appeared relatively recently, in the 70s, when there was no particular abundance of products; the salad contains the most common ingredients that can always be found. Despite this, unknown author The recipe managed to create a real culinary bestseller, which is as relevant today as it was 40 years ago.

I’ll note right away: to prepare Mimosa - puff fish salad with eggs - it deserves highest rating, you need to follow a few rules. The rules are not complicated, but they are there. Rather, not even rules, but subtleties.

The most important secrets and subtleties of the Mimosa salad

ABOUT MAYONNAISE

Perhaps the most important thing is to choose a good mayonnaise. You need to buy a product with a high fat content, thick and must be from a trusted manufacturer, preferably containing less dyes, stabilizers and flavors. Some housewives use low-fat mayonnaise, thinking that this will make the salad lighter. But, as we show in practice, it’s better to take something fattier, but put less of it, this will not affect the taste, but if on the contrary - less fatty, but a lot... In puff salads, and Mimosa is no exception, each layer should retain its own taste, an excess of mayonnaise can “lubricate” all taste sensations and then, no matter how carefully the salad is prepared, the result will, to put it mildly, not be very good.

ABOUT EGGS

It is equally important to boil eggs correctly; if you keep them in boiling water, the yolk will get a greenish tint, and this is undesirable, because we need it for final stage- salad decorations. So cook the eggs for no more than 10 minutes. By the way, you can use quail eggs instead of chicken eggs, but you need more of them.

ABOUT CANNED FISH

Pay careful attention to the choice of canned fish (the fish must be sea fish - mackerel, pink salmon, salmon, saury or horse mackerel), there are many manufacturing plants, both ours and imported. If you already have certain preferences, buy tried and tested products (I have a couple of favorite canned food brands). Diet lovers can recommend canned tuna, it has very few calories, but, however, the taste is not for everyone.

AND MORE...

Before starting cooking, be sure to bring all salad ingredients to approximately the same temperature. If the temperature contrast is large (for example, eggs at room temperature and canned food from the refrigerator), the layers will not turn out beautifully.

IN lately The choice of products in stores is simply huge, and therefore many recipes for Mimosa salad have appeared, which include components not mentioned in the original recipe. I tried to collect the most popular options that definitely deserve attention.

Mimosa salad according to the classic recipe

In my opinion, the most successful recipe, characterized by a balanced taste.

Ingredients for the recipe:
boiled potatoes 3-4 medium size
boiled carrots 3pcs
1 white or red salad onion
hard-boiled eggs 4 pcs
canned fish 1 piece (200g)
mayonnaise
greens for decoration

How to make classic Mimosa

Take a salad bowl of a suitable size. If you want all the layers of the salad to be clearly visible, you can use a cylindrical cooking mold without a bottom or cut one from an unnecessary plastic bottle large volume.
We grate the potatoes and carrots separately on a fine grater; on a coarse grater, of course, it’s faster and easier, but it won’t be as tender.

Many people use fish as the first layer, in my opinion this is not best solution, after standing, it can drain and the salad will begin to “float”. We will have potatoes first, let's take half of them total number and distribute evenly over the bottom of the dish, trying not to compact it too much. Spread a thin layer of mayonnaise without overdoing it.

From canned fish (I usually take saury), carefully select the bones and mash it with a fork on a separate plate, after draining the oil into a separate container. Place the fish mixture on top of the potatoes. Again, grease with mayonnaise.

It was the turn of the salad onions. Cut it very finely and lay it out in the next layer. When adding onions, it is important not to overdo it with the quantity, because it can overwhelm the taste of the other ingredients. As the saying goes, everything is useful, but in moderation. If you don’t have salad onions, you can take regular onions, but after cutting them, you need to scald them with boiling water. This will remove excess sharpness and unnecessary bitterness.

For juiciness, at this stage, pour Mimosa with a spoonful of canned fish oil. Let's coat with mayonnaise.
The remaining grated boiled potatoes will be the next layer; just like the previous ones, we spread it with mayonnaise.
Next comes the carrots, with mayonnaise on top as standard.
The final layer is chopped egg whites. We also coat them with mayonnaise. Mimosa salad is almost ready, it’s just a matter of beautiful presentation.

There are many decoration options, it all depends on your imagination. Usually crushed yolk is used, sprinkling it on the top of the dish, and the edges are often decorated with finely chopped herbs. An applique of green onion feathers in the shape of a mimosa sprig and yellow flowers made from yolks on it looks impressive. A great option is to serve Mimosa on green salad leaves.
Having finished decorating, place the salad in the refrigerator for several hours so that all layers are soaked.
In general, be creative and your guests will gasp with delight!

Mimosa salad with cheese

Many people may like a good recipe even more than the classic one because of the new flavors.

Ingredients for the recipe:

boiled potatoes 3 or 4 medium size
boiled carrots 2 pcs
hard-boiled eggs 3 pcs
hard cheese 150g (can be replaced with a similar amount of processed cheese)
canned fish 200g
salad onion
mayonnaise
dill, parsley

How to prepare layered Mimosa salad with cheese

Peel the pre-boiled potatoes and carrots and grate them using a fine grater into different plates.
Peel the eggs, separate the yolk from the whites and grate them separately on a fine grater.
Cut the salad onion into small pieces.
We also grate the cheese on a fine grater.
Salt the butter from the canned food, remove the visible bones and mash it with a fork.
Divide the potatoes into two equal halves.

In a suitable, preferably glass (so that all layers are visible), salad bowl, we begin to assemble our salad. We lay out the ingredients in layers, coat each layer with mayonnaise and only after that add a new one. The order is as follows: potatoes, fish, onions, potatoes, cheese, carrots, egg whites, yolks.

We do not spread the final layer with mayonnaise. This is essentially the face of our salad.
Additionally, as a decoration, we will place a sprig of fresh dill on top. You can also combine several types of greens or, for example, surround the dish with green salad leaves.
Serve after refrigerating for at least a couple of hours.

Mimosa salad with rice

This salad uses rice instead of potatoes. Very good, try it!

Ingredients for the recipe:
boiled rice 1/2 cup
boiled carrots 3pcs
boiled eggs 3-4 pcs
canned fish saury or mackerel 1 piece (200g)
salad onion 1 piece
mayonnaise provencal
greens for decoration

Let's prepare the products: grate the carrots onto a fine grater, peel the eggs and cut them in half. Cut the salad onion into smaller pieces. Separate the whites and yolks and grind them separately using a fine grater, take the fish out of the can and mash it with a fork, first removing the remaining bones; they are absolutely not needed in the salad.

Let's choose the dishes and proceed directly to cooking. All components go in layers, and each layer is smeared with mayonnaise. The first layer is to evenly distribute the rice, then the fish mixture, then the onion, again rice, carrots, egg (white) and the last will be a layer of grated yolk. It acts as a decoration; there is no need to cover it with mayonnaise.

All that remains is to decorate the salad. To do this, we use greenery and imagination.
Two to three hours in the refrigerator is enough for the prepared salad to soak in and acquire its true taste. Now you can serve it to the table!

Mimosa salad with canned food

Another version of your favorite salad. Another order of alternating layers. It seems to be the same products, but the taste is new.

Ingredients for the recipe:
potatoes 300g
carrots 200g
onion 100-150g
canned fish 200g
eggs 3-4pcs
mayonnaise
greens optional

Boil carrots and potatoes until tender. When cool, peel and grate on a fine grater.
Separately, boil hard-boiled eggs. Let's put them in cold water and put them on the fire, so they won’t burst during cooking. After cooling, remove the shell from the eggs. Cut them and separate the yolks from the whites.
From canned fish, I note, you can take any sea fish(whichever one you like best), salt the butter. Mash the fish on a separate plate with a fork; if necessary, remove large pieces of bones.

Finely chop the onion and pour boiling water over it for a few minutes to remove bitterness and excess pungency. Add boiling water and rinse the onion with cold water. If you have sweet salad onions, you don’t need to pour boiling water over them.
Line the bottom of the salad bowl with a layer of canned fish and grease it with mayonnaise.
Place grated egg whites on top and coat with mayonnaise.
The next layer is carrots and mayonnaise.

Now the onion will go, we also grease it with mayonnaise.
Next are potatoes and, again, mayonnaise.
The final layer is grated egg yolk, we don’t smear him with anything.
Decorate the salad with herbs as desired.
Before serving, keep the salad in the refrigerator for a couple of hours.
Bon appetit!

Mimosa salad with apple

An excellent salad with a slight sourness from the apple. The Semerenko variety is well suited.

Ingredients:
canned fish (saury or mackerel, you can have tuna, salmon, pink salmon) 200g
carrots 200g
1 medium-sized salad or regular onion
eggs 3-4pcs
hard cheese 180-200g
strong, juicy apple 1 pc.
mayonnaise

Let's start by preparing the food: boil the eggs and carrots and peel them when they cool. Salt the oil from the canned food, remove visible bones if necessary, mash the fish until homogeneous mass. Finely grate the carrots, egg whites and yolks separately.

Cut the onion into small pieces and scald with boiling water to remove the bitterness. If you have salad onions, you do not need to pour boiling water over them.
There are also three smaller cheeses on a grater. Peel and grate the apple just before adding it to the salad to prevent it from darkening.
We begin assembling the salad in a suitable container. We lay out the products in layers and coat each layer with mayonnaise, except the last one.

Order of layers: fish, onion, egg white, grated cheese, apple, carrot, grated yolk.
Let it brew (it’s better to leave it overnight) and serve, garnished with herbs.

Mimosa salad with crab sticks

Pleasant taste and low calorie content at low cost make crab sticks a rather interesting product; they are also good for salads. Let's try mimosa with crab sticks!

Ingredients for the recipe:

potatoes 3pcs
hard cheese 150g
chilled crab sticks 200g
apple (Semerenko variety) 1 pc.
bow 1pc
frozen butter 100g
eggs 4pcs
mayonnaise

How to cook
To prepare the salad, take a transparent form and lay out the components in layers, and grease each one (except the butter) with mayonnaise.
Sequence of installation: finely grated boiled potatoes, grated egg whites, grated cheese, butter (must be frozen in the freezer first), grated, finely chopped white or red onion (if not, regular onion will also work, but after chopping, you need pour boiling water over it), chopped crab sticks, grated apple and, finally, finely chopped yolk, which does not need to be lubricated with anything.

In order for the layers to become saturated, you need to keep the salad in a cool place for 5-6 hours; it is best, of course, to leave it overnight.
Serve as a whole dish or in individual portions. You can decorate as desired.

Mimosa salad with salmon

The essence of the recipe is that the fish is not canned, but boiled, and there are no potatoes in the composition. Shall we get started?

Ingredients for the recipe:
salmon fillet 200g
chicken egg 4pcs
carrots 150g
cheese 150g
mayonnaise
green onion 1 bunch
greenery for decoration

Mimosa recipe with salmon

First, cook the salmon in a small amount of salted water.
Let's also boil carrots and eggs. When they have cooled, peel and chop the carrots using a fine grater, remove the yolks from the eggs and also grate them separately from the whites.
Grind the cheese in the same way.
Mash the fish fillet with a fork, removing any bones.
Let's cut the green onions.

In a container of suitable size, we begin assembling the salad, laying out its components in layers. Coat all layers with mayonnaise.
Products alternate in the following sequence: egg whites, fish, carrots, green onions, cheese, yolk.

We do not spread the last layer with mayonnaise, but decorate it with herbs, for example, dill.
After several hours of “rest” in the refrigerator, the salad can be served.

Help yourself!

Mimosa salad without potatoes

Potato - important component in many salads, but you can do without it, as in this recipe.

Ingredients for the recipe:
boiled eggs 4 pcs
hard cheese 150g
fish (canned) 200g
butter 100g
sweet salad onion 1 pc
mayonnaise

How to make Mimosa salad without potatoes

We prepare the salad in a transparent salad bowl, but if you don’t have one, any suitable container will do.
Let's start by laying out the first layer of grated egg whites. Lubricate with mayonnaise.
The second layer is grated cheese and mayonnaise.

We will place the fish in the third layer, which we will first mash with a fork and, if we find any, we will remove large fragments of bones. Mayonnaise on top.
Next, spread the butter, coarsely grated (for convenience, it is better to keep it in the freezer). Here you can do without mayonnaise.
Then follow: chopped onion, mayonnaise, the rest of the fish, again mayonnaise and, finally, finally, grated yolks.

The salad will taste much better if you keep it in the refrigerator for several hours before serving.

Mimosa salad with cod liver

Cod liver is a valuable dietary product and an excellent substitute for canned fish in a salad.

Ingredients for the recipe:
cod liver (canned) 200g
boiled potatoes 3pcs
boiled carrots 2 pcs
cheese 100g
boiled eggs 3 pcs
bow 1pc
mayonnaise
greens for decoration

Peel and grate the pre-boiled potatoes and place them in a salad bowl or other suitable dish. Distribute it evenly and apply on top thin layer mayonnaise.
Mash the pieces of cod liver with a fork on a separate plate, it will go next. If desired, you can season with a little ground black pepper.
Next - chopped onion, grease it with mayonnaise.

It's the carrot's turn. We clean and grind it using a fine grater. We lay out another layer, not forgetting to grease it with mayonnaise.
Distribute the egg whites, crushed on a fine grater, in an even layer and also grease with mayonnaise.

The next one will be a layer of grated cheese, we will also spread it with mayonnaise.
Sprinkle the salad with chopped yolks and decorate with fresh herbs.
Place in the refrigerator for 6 hours to gain flavor and serve!

As you can see, there are quite a lot of options. I hope there is one among them that will become your favorite!

Fantasy on the theme of Mimosa salad with beets, cucumber and red caviar.

This salad recipe has firmly entered the top ten most popular appetizers. It looks great on festive table, you can prepare it for an event or simply because you are bored. All necessary products for preparing Mimosa salad with cheese and butter are almost always on hand.

Let's start with preparing the products.

Boil the eggs. After the water boils, cook them for 10 minutes, then drain the water and cool in cold water.

Separate the eggs into yolks and whites.

Grate the yolks separately and the whites separately.

Finely chop the onion. If you want juicy and crispy onions in your salad, fill them with ice water; if you prefer soft ones, then fill them with hot water. After 5-10 minutes, drain the water and dry the onion on a paper towel.

Grate hard cheese on a medium grater.

Drain excess liquid from the canned food and mash the fish with a fork. If the fish mass is not juicy enough, add liquid and stir.

Lay the salad in layers. Controversial issue, what and why should I post it in the right Mimosa? Don't stress about this, the only prerequisite here is that top layer must be made from egg yolks. Every housewife makes Mimosa delicious.

Mimosa salad with butter and cheese can be placed in a ring, or without it. The first layer I use is egg whites, apply a mayonnaise mesh on them, and sprinkle with grated cheese on top. Cheese enhances the taste of the salad.